EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/5529/
Tomato Barley Salad
Yield: 12 servings
Ingredients
| 4 |
cups |
cooked pearl barley
|
|
|
| 1/3 |
cup |
Parmesan cheese, grated
|
|
|
| 1/4 |
cup |
vegetable oil
|
|
|
| 1-1/2 |
teaspoons |
fresh basil, minced
|
|
|
| 1 |
teaspoon |
garlic, minced
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/2 |
teaspoon |
pepper
|
|
|
| 4 |
cups |
cherry tomatoes, halved
|
|
|
| 2 |
cups |
frozen corn, thawed
|
|
|
Directions:
Place barley in a large bowl. In a small bowl, combine the cheese, oil, basil, garlic, salt and pepper; mix well. Pour over barley and toss to coat. Add tomatoes and corn; Toss to combine. Cover and refrigerate for 2 hours.
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/5529/